We put some oil in the paella and heat it up. We briefly sauté the sea bass fillets and the cuttlefish roe, and remove them from the paella. We poach the onion. When it is almost ready, we prepare the sauce; we sauté the minced garlic, sweet paprika and grated tomato, and let it fry. We add the hot broth and let it boil. We add some with salt and the infused saffron. We add the Albufera rice and distribute it around the paella. The rice must be cooked for 8-10 min over high heat, 6-5 min over medium-low heat, and the last 4-5 minutes must be raised again to make the “Socarrat.” During the first 10 minutes of cooking the rice, we add the bream, the cuttlefish roe and the peeled prawns.
1 60 decimeter Paella.
150 cl olive oil.
4 fillets of sea bream.
15 cuttlefish roe.
2 minced garlic.
1 tablespoon of sweet paprika.
2 ripe grated pear tomatoes.
5.5 l of fish or vegetable broth.
40 strands of infused ground saffron.
500 g of “arroz de Tancat” variety ALBUFERA, bought at Consum supermarket or in a specialized store.